Tuesday, August 12, 2008

Egg gravy (Muttai kuzhambu)

A delicious recipe with eggs


  • Eggs-4
  • Cloves-2
  • Cinnamon(Pattai)- a small piece
  • Cumin seeds(jeera)-1teaspoon
  • Fennel(Sombu)-1 teaspoon
  • Coriander seeds(thaniya)-1 1/2 teaspoon
  • Red Chilli-2
  • Garlic-4,5
  • Ginger-1 inch
  • Small Onions-15
  • Tomato-1
  • Turmeric powder-1/4 teaspoon
  • Grated Coconut-1 tablespoon
  • Salt
  • Oil-1 tablespoon


  • Boil the eggs seperately and cut into two pieces vertically.
  • Fry all the ingredients in little oil in the same order from the cloves to grated coconut and allow it to cool for some time.
  • Grind it into fine paste using little amount of water.
  • Heat the remaining oil in the pan and add the paste with required amount of salt and little water.
  • Cook it for ten to fifteen minutes in medium flame.
  • When the oil comes in the sides and to required gravy consistency, add the egg pieces.
  • Allow it to boil for two more minutes.
  • Garnish with coriander leaves or curry leaves.
  • A wonderful side dish for all variety of rices and idli, dosas.

This can also be prepared by adding egg directly without boiling before. Break the eggs and pour it in different places of the cooked gravy and allow it to boil, till the egg is cooked well, without stirring.


deepa said...

Hey Meena,
You seems to be a good cook. Egg gravy was awesome.


kannan said...

4-5 chillies will make it too spicy

Subha Sathish said...

Hallo meena, I tried ur recipe with mutton, super!! Semma taste...
Like Madurai style. (But had only big onions...) So ingha taste varala...

Subha Sathish said...


Subha Sathish said...